Kelsey & Amanda's Lamb kofta with flatbread, tabbouleh, hummus and garlic sauce | that's life!

Ingredients

• Vegetable oil, to brush
• 1 onion, chopped
• 1 bunch flat-leaf parsley, chopped
• 2 garlic cloves, chopped
• 1 tbs extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 lemon, zested
• 600g minced lamb shoulder
• Salt and pepper, to season
• 400g can chickpeas, drained
• 2 tbs tahini
• 3 garlic cloves, crushed
• ¼ tsp salt
• 1 pinch paprika
• 1 lemon, juiced
• 80ml (1 /3 cup) olive oil
• 6 garlic cloves
• 1 egg white
• 250ml (1 cup) vegetable oil
• 60g (1 /3 cup) fine burghul
• 2 bunches flat-leaf parsley, finely chopped
• ½ bunch mint, leaves picked
• 2 vine-ripened tomatoes, finely chopped
• 3 spring onions, chopped
• 60ml (¼ cup) olive oil
• 300g (2 cups) ’00’ flour, plus extra, to dust
• 2 tsp dried yeast
• 1 tsp caster sugar